Perfect Crispy Calamares a la Romana: 2 Tips You’ll Love
Regarding Spanish cuisine, Calamares a la Romana is a beloved classic, rivaled only by the iconic tortilla española. With its light and crispy batter, this tapas dish is a staple on menus across Spain, served in everything from bustling tapas bars to fine-dining establishments. But what makes these golden rings of fried squid so irresistible? Let's dive into crafting the perfect Calamares a la Romana.
Ingredients
- 500 g Fresh squid (cleaned and cut into 1cm rings)
- 150 g All-purpose flour
- 2 Large eggs
- 100 ml Cold sparkling water (or beer for extra flavor)
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ tsp Smoked paprika (optional, for extra flavor)
- 500 ml Neutral oil (like sunflower or vegetable oil, for frying)
- Lemon wedges (for serving)
Instructions
- Clean the SquidRemove the head, tentacles, and internal organs of the squid. Peel off the outer skin. Rinse thoroughly under cold water. Slice the squid tubes into 1cm thick rings.Pat the rings completely dry with paper towels to ensure the batter adheres.
- Prepare the BatterIn a medium bowl, whisk the eggs until frothy. Add the sparkling water (or beer) and mix gently.Combine the flour, salt, pepper, and smoked paprika in another bowl. Gradually whisk the dry ingredients into the wet mixture until smooth. Avoid overmixing, small lumps are fine.
- Heat the OilPour the oil into a deep-frying pan or pot. Heat over medium-high heat until it reaches 180°C (356°F). Use a thermometer to monitor the temperature, as this ensures crispy results.
- Coat the SquidLightly dredge the squid rings in flour (optional step for extra crunch). Dip each ring into the batter, letting the excess drip off.
- Fry the SquidFry the squid in small batches (3-4 pieces at a time) to maintain the oil temperature. Cook each batch for 2-3 minutes until golden and crispy. Use a slotted spoon to remove the squid from the oil and place it on a plate lined with paper towels to drain excess oil.
- Serve ImmediatelyTransfer the fried squid to a serving platter. Garnish with lemon wedges and serve hot.